miso green goddess salad
with a dairy-free goddess dressing you will want to write (text?) home about
My trauma around salads comes from the fact that 80% of the time when I order them out at a restaurant, I feel as though I am staring at three slices of carrots and two tomatoes sat atop a poorly seasoned, not nearly aggressively dressed enough plate of leaves. Salads deserve love too…
My ideal salad is abundant in a lot of ways. Ample components, a dressing with depth (that unabashedly coats every leaf, thank you very much), texture (if it lacks a crunch, it lacks a punch) and is SEASONED. Yes, salt your salads for the love of avocado. Seriously. What are we doing.
I channeled my anger into this Miso Green Goddess Salad. You’ve got herbs, crunchy veggies, croutons, and a creamy green goddess dressing that’s got a little hint of umami from the miso, creaminess from the cashews, and brightness from the lemon. It is the perfect summer salad. Sorry! I said it! And I’m not taking it back!
It’s honestly so good you kind of forget it’s good for you too. Hope you enjoy!
recipe
Ingredients
Miso Green Goddess Dressing
1 1/2 cup raw cashews, soaked
1 lemon, juiced
1/4 cup chives
1/2 cup fresh parsley
1/2 cup fresh basil
1/2 tbsp white miso paste
1 tbsp maple syrup
Kosher salt, to taste
Salad
1/3 cup sugar snap peas, sliced
1/4 cup radishes, sliced
2 persian cucumbers, sliced
1/4 cup roughly chopped Olives (prefer castelvetrano here but I ran out)
Little gem lettuce or romaine
Basil, mint, chives (about a cup total, but adjust to your liking)
1/4 cup sunflower seeds or pepitas
Croutons
2 slices of sourdough bread
1-2 tsp za’atar
generous drizzle extra-virgin olive oil
kosher salt
Cashew Parmesan
1/4 cup raw cashews
3 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp za’atar
Kosher salt to taste
Method
Soak the cashews in hot water for one hour. Add to a blender with the rest of the ingredients for the dressing adjusting to taste with salt and lemon as desired, and with water to adjust consistency.
Make the croutons by tossing two slices of torn sourdough with a generous drizzle of olive oil, salt, and za’atar. Bake at 375 for about 20 minutes or until golden brown.
Make the cashew parm by pulsing all ingredients together for about 20 seconds (don’t over blend as the oils from the cashews will release and make it sticky! You want a dry parm).
Combine lettuce, snap peas, radishes, cucumbers, olives, sunflower seeds, mixed herbs, croutons, and parmesan. Toss with dressing. This makes quite a bit of dressing, so you don’t need to use it all - or you can, if you’re like me and like a very well-dressed salad. Enjoy!
See you soon <3
Samah